MIDTERM - LESSON 3 Flashcards
belong to the meat group contain nutrients
EGGS
yolk is firm and the area covered by the white is small; there is a large proportion of thick white to thin white
AA
yolk is round and upstanding; the thick white is large in proportion to the thin white and stands fairly well around the yolk
A
the yolk is flattened and there is about as much or more thin white as thick white
B
an egg fried on one side only.
SUNNY SIDE UP
an egg fried on one side with hot grease spooned of the top.
BASTED EGG
eggs fried on both sides with a runny yolk.
OVER EASY
an egg fried on both sides with a hard yolk.
OVER HARD
raw egg cooked in hot water or in an egg poacher.
POACHED EGGS
raw egg baked in the oven.
SHIRRED EGGS
egg and milk mixture cooked in a hot pan; gently move mixture as it cooks.
SCRAMBLED EGGS
egg mixture brought to the center of the pan and cooked until all egg mixture on the edges is cooked; fold in half and serve.
OMELET
whole egg cooked in simmering water for three to five minutes.
SOFT COOKED EGG
whole egg cooked in simmering water for twenty minutes.
HARD COOKED EGG
egg and cheese mixture baked in a pastry shell.
QUICHE
egg and white sauce mixture places in a dish and baked.
SOUFFLE
drink made using raw eggs.
EGG NOG
egg and milk mixture baked in custard cups.
CUSTARD
chopped hard cooked eggs blended with mayonnaise.
EGG SALAD
fried eggs and bean sprouts.
EGG FOO YUNG
poached egg on an English muffin topped with sauce.
EGG BENEDICT
French toast & fried chicken
COATING AGENT
pudding & custard
THICKENING AGENT
chicken croquettes & meat loaf.
BINDING AGENT
